Holiday Spice Pancakes Recipes

SPICED MAPLE PANCAKES

Steps:

• Mix flour, baking powder, and salt together in a bowl.
• Whisk milk, egg, 2 tablespoons vegetable oil, maple syrup, cinnamon, nutmeg, and cloves together in a separate bowl. Stir milk mixture into flour mixture until just blended.
• Heat 2 teaspoons vegetable oil on a griddle over medium heat; pour about 1/4 cup batter onto the hot griddle. Cook until bubbles begin to form on top of pancakes, 3 to 5 minutes. Flip and cook until second side is golden brown, 3 to 5 more minutes. Repeat with remaining batter.

HOLIDAY SPICE PANCAKES

Steps:

• In a large bowl, combine the flour, Mulling Spices, sugar, cinnamon, baking powder, salt and nutmeg. In a small bowl, whisk the milk, egg, oil and vanilla. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

SPICE PANCAKES

Steps:

• Mix all ingredients.
• Lightly coat a large skillet with vegetable oil and heat over medium heat. Flip the pancakes when they start to bubble.
• This makes a large batch that freezes and reheats well and they smell wonderful!

GINGER-SPICED PANCAKES

Steps:

• Beat milk, egg, applesauce, ground ginger, vanilla extract, and cinnamon together in a bowl. Whisk baking mix into the milk mixture until just combined into a loose batter.
• Prepare a skillet with cooking spray and place over medium heat.
• Ladle about 1/4 cup batter into the prepared skillet; cook until bubbles begin to form on the top, 3 to 5 minutes. Turn the pancake and continue cooking until the other side of the pancake is golden brown, 3 to 5 minutes more. Transfer pancake to a plate and cover with a lid to keep warm. Repeat until batter is completely used.

PUMPKIN SPICED PANCAKES

Steps:

• Stir the flour with sugar, baking powder, cinnamon, baking soda, ginger, nutmeg and salt; set aside. In a separate bowl, whisk the eggs with the pumpkin, buttermilk, melted butter and vanilla until smooth. Stir the wet mixture into the dry mixture until just combined (batter will be lumpy).
• Preheat a large, nonstick skillet or griddle over medium-low heat. Brush skillet with some of the oil. In batches, pour about 1/3 cup (75 mL) batter per pancake into skillet, leaving space between each pancake.
• Cook for 2 to 3 minutes or until bubbles form on the surface. Flip and cook for 2 to 3 minutes more or until golden brown. Wipe skillet between batches. (Hold prepared pancakes in a warm oven until ready to serve.) Serve with chopped walnuts and syrup. Makes 16 pancakes.